Low Sodium Mutton Biriyani
Indulge in the rich and aromatic flavors of **Low Sodium Mutton Biriyani**, a healthier twist on the classic Indian delicacy that doesn't compromise on taste. This layered one-pot wonder is crafted using tender, yogurt-marinated bone-in mutton, fragrant basmati rice, and a symphony of spices like saffron, cinnamon, and cardamom. By replacing regular broth with low sodium chicken or vegetable broth, this recipe provides a heart-conscious alternative while preserving its signature depth of flavor. Fresh herbs such as chopped cilantro and mint add a refreshing burst of color and taste, while a saffron-infused milk drizzle elevates the dish to luxurious heights. Perfect for family meals or festive gatherings, this biriyani is cooked to delicious perfection with a dum-style steaming technique that locks in moisture and flavor. Serve with raita or a side salad for a wholesome, satisfying experience!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1.5 pounds Mutton, bone-in chunks
- 1 cup Greek yogurt
- 2 large Onions, thinly sliced
- 2 medium Tomatoes, diced
- 6 cloves Garlic cloves, minced
- 2 tablespoons Ginger, grated
- 3 Green chilies, slit
- 0.5 cup Cilantro, chopped
- 0.5 cup Mint leaves, chopped
- 2 tablespoons Lemon juice
- 0.5 cup Milk
- 0.25 teaspoon Saffron strands
- 4 tablespoons Ghee
- 2 Bay leaves
- 1 3-inch piece Cinnamon stick
- 4 Cloves
- 4 Cardamom pods
- 1 teaspoon Cumin seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 4 cups Low sodium chicken or vegetable broth
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large bowl, mix the mutton with Greek yogurt, turmeric powder, red chili powder, half of the minced garlic, and half of the grated ginger. Let marinate for at least 30 minutes.
Heat 2 tablespoons of ghee in a large pot or pressure cooker. Add the bay leaves, cinnamon stick, cloves, cardamom pods, cumin seeds, and black peppercorns. Sauté until fragrant, about 1-2 minutes.
Add the sliced onions and sauté until golden brown. Add the remaining garlic, ginger, and the green chilies. Cook for another 2 minutes.
Add the marinated mutton along with the diced tomatoes to the pot. Cook on medium heat until the meat is browned, about 10 minutes.
Pour in the low sodium broth. If using a pressure cooker, secure the lid and cook for about 30-35 minutes after the first whistle. If using a pot, cover and let simmer for about 1 hour until the meat is tender.
Meanwhile, heat the milk gently and dissolve the saffron strands in it. Set aside.
In another pot, bring water to a boil, add the soaked rice and cook until 70% cooked, about 8 minutes. Drain and set aside.
Once the mutton is cooked, layer the cooked rice over the mutton in the pot or cooker. Sprinkle the cilantro, mint, and lemon juice over the rice.
Drizzle the saffron-infused milk and the remaining 2 tablespoons of ghee over the top.
Cover the pot with a tight-fitting lid and cook on low heat for about 20 minutes, or until the rice is fully cooked. If desired, place a heavy object on the lid to seal in the steam.
Gently fluff the biriyani with a fork before serving.
Nutrition Facts
Calories |
3739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.7 g | 291% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 48.1 g | ||
| Protein | 195.0 g | 390% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1243 mg | 96% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 5546 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
